Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they’re baked not fried!
Love FRESH peaches? Try this delicious peach dumpling recipe topped with some homemade ice cream! OR give our peach cobbler recipe a try next!
Why this Recipe Works
Dinner around our place is usually pretty standard. I love using my slow cooker, so Mississippi Pot Roast or Bourbon Chicken tend to be on the menu regularly.
I’m often scrambling when my kids ask for dessert. Odd, right? You would think our house would have trays of cookies and cakes and fudge just laying around.
But reality is, I usually only bake once a week. And it’s often around events, so that treats aren’t sitting around for me to eat. Especially during the school year when I’m home alone with dessert on the counter, begging to be eaten.
But in the summer, I find that with all the kids in and out during the day, the extra cookies and candies get eaten by others.
So at dessert time, there is nothing but chocolate ice cream in the freezer. And sometimes a loaf of my favorite apple bread or cinnamon swirl zucchini bread!
If you’re looking for a dessert that is quick to whip up, but can also impress family and friends, these Peach Hand Pies may just be your answer.
- 5 simple ingredients
- NO FRYER needed
- comfort of a peach pie
Last year I made a homemade Apple Hand Pie recipe, and it’s quickly become one of my most popular recipes on the blog! The mouthwatering apple pie filling is incredible!
Today’s recipe for peach pie uses a simple can of pie filling with an addition of cinnamon to give it a little more depth in flavor. It was perfect.
Love pie filling? Try our easy Instant Pot Peach Cobbler with only 4 ingredients!
Ingredient Notes
- Pie Crust- the convenience of a couple boxes of refrigerated pie crust is one of the reasons this treat is so easy to make. But if you want to make a homemade pie crust instead, that works too.
- Pie Filling- canned pie filling works perfect here!
- Cinnamon- add a little spice to the canned pie filling for more flavor.
- Powdered sugar- use this for the glaze to keep it sweet.
- Milk- use more or less for desired consistency.
- Egg- use the egg yolk to seal the hand pies, and the egg white with water to brush on top before baking.
How to Make Peach Hand Pies
Step 1: Dump canned pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
Step 2: Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
Step 3. Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle.
Step 4. Brush Edges of pie crust circles with beaten egg yolk. (this helps them seal better) Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
Step 5: While pies are baking, whisk together the powdered sugar and milk until smooth.
Step 6. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!
Want another delicious variety? Learn how to make lemon curd and create these scrumptious Lemon Hand Pies in minutes!
Hand Pie Tips and Tricks
- I used a 4 inch circle biscuit cutter to get my hand pies perfect. Each pie crust gave me 5, and then I took the scraps and rolled them out to get 1-2 more. This gave me a total of 12-14 hand pies!
- You’ll need to fold the dough in half around the filling and really PINCH those edges tight (use a fingertip dab of egg yolk or water to keep them sticking together).
- I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice, so they don’t explode (they still might burst a little, as you can see on mine, but don’t worry about it).
- Once you’ve dipped the hand pies into the glaze, place them back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!
- Store hand pies in airtight container at room temperature for up at one week. Or freeze for up to 3 months.
Recipe FAQs
Yes. I freeze hand pies all the time. For best results, allow to cool completely. You can freeze with or without the glaze. Place on parchment paper in single layer in a freezer safe container or ziploc freezer bag. Thaw in refrigerator overnight and enjoy.
Sure! If you have a favorite peach pie filling recipe that uses fresh peaches, that sounds like a wonderful alternative.
To prevent this, brush the edges of each circle with egg yolks before pinching closed. Make sure to fold over and poke a fork in each pie before baking as well.
More Classic Dessert Recipes:
- 7 Up Pound Cake
- Pecan Tassies
- Apple Empanada
- Sugar Cream Pie
- Peach Galette
- Mini Pecan Pies
- MORE Pies and Tarts Recipes
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Peach Hand Pies
Ingredients
- 2 boxes refrigerated pie crust 14.1 oz each
- 1 can peach pie filling 21 oz
- 1 teaspoon cinnamon
- 2 ½ cups powdered sugar
- ¼ cup milk
- 1 egg separated
Instructions
- Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
- Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
- Unroll pie crusts and cut 6 circles from each crust using a 4 inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
- Using a metal cookie scoop, drop a Tablespoon of peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Brush edges of pie crust circle with egg YOLK (save the egg white for later). Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
- Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
- While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!
Notes
- I used a 4 inch circle biscuit cutter to get my hand pies perfect. Each pie crust gave me 5, and then I took the scraps and rolled them out to get 1-2 more. This gave me a total of 12-14 hand pies!
- You’ll need to fold the dough in half around the filling and really PINCH those edges tight (use a fingertip dab of egg yolk or water to keep them sticking together).
- I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice, so they don’t explode (they still might burst a little, as you can see on mine, but don’t worry about it).
- Once you’ve dipped the hand pies into the glaze, place them back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!
- Store hand pies in airtight container at room temperature for up at one week. Or freeze for up to 3 months.
- See blog post for more recipe tips and tricks.
Video
Nutrition
Flaky, easy, baked Peach Hand Pies make a delicious treat anytime of year. Use peach pie filling or make your own with fresh peaches!
Hello! Love your recipes! We made the hand pies but used fresh lemon curd instead of peaches.
The flavors are amazing, however the curd seems to have disappeared into the pastry! Do you have any advice so that this doesn’t happen again?
Thank you so much!!
You must make sure the lemon curd is well chilled.
Can you use canned peaches for this recipe?
Yes you can I use canned peaches all the time.
I’d like to make rhubarb hand pies. I will be using frozen rhubarb (thawed of course). Any tips?
Hello I was wanting to make chocolate pudding pies. I was wondering if you have any advice on pudding ? Thank you!
Can any of the hand pies be made up in advance and frozen? If so, thaw first then follow directions?
You can assemble them and freeze before baking. Or bake, then freeze. I would thaw in refrigerator before baking.
Love this Hand Pie recipe. Easy and very good. Thanks
My favorite- when I saw this knew I had to make it!
I LOVE hand pies. They are so easy to make and remind me of my childhood. These peach ones are amazing!
These are amazing!! I am so excited to try this recipe!! YUM!
These are delicious! However, the recipe calls for 2 pie crusts each yielding 6 circles. I got a 12 total circles/servings, not 24 as in the nutrition info. It seems that 1 serving = 1/2 pie, not 1 whole pie. Just FYI!
The recipe calls for 2 BOXES of pie crusts 🙂
your blog says “Be sure to watch the video for complete instructions!”…… I can’t find the video. I would like to see how you fold, pinch and seal with a fork….I’ve never tried it before…
Not much of a baker but these were really easy. I used Apple filling for my first try. Next time I will be doing the peaches for sure!!! Great recipe.
What brand pie crust?
Can you use puff pastry or not?
I used fresh peaches, cinnamon and sugar as the filling (drained before putting in the pies) and they were a dream!
This recipe took much longer than 30 minutes… more like two hours! However I did use fresh peaches and boiled them to peel easy first instead of using from a can. Be careful if you are under time pressure if its your trust time making. Came out yummy but next time I am going to try home made dough!
Well, using fresh peaches and your own pie filling is definitely more time consuming.
This looks like the recipe I have been looking for. Even better, these pies are baked. Will it be okay if I use different pie fillings, like cherry and strawberry? Thanx for your response
Could I use pumpkin purée instead of peaches?
I have a pumpkin hand pie recipe! https://www.shugarysweets.com/pumpkin-hand-pies/
Please send me the recipe !!
Hi.. if using peaches in syrup, must these be drained before continuing with recipe?
Thank you
Val Bolton
Great Peach Hand pies, but I found them awfully sweet. Now instead of dipping them in the glaze, I just brush one side of each with the glaze. I’ll certainly be making these hand pies again…soon!
Thank you for the tip! I’m making these tonight and will follow suit. 🙂
Agreed – when I made the glaze it seemed rich & thick, so instead of dipping, I just drizzled a bit on each pie. Turned out great!
This recipe looks amazing! Can’t wait to try it. I was happy to see nutritional info but it cannot be correct. With an egg white and milk, there has to be protein, and with the pie crust, there’s got to be fat. Is there a way to get the correct nutritional info?
This looks like the recipe I have been looking for. Even better, these pies are baked. Will it be okay if I use different pie fillings, like cherry and strawberry? Thanx for your respons
They taste absolutely wonderful but I had a lot of problem with the pie filling seeping out. I put a little less than a tablespoon of pie filling in each one, pinched ends together in various ways, forked the ends, cut little slits in crust on top of crust to let steam out, also tried just forking holes on top of crust. Very frustrating
I have tried various recipes while working from home since March. But this has been the best sweet treat by far!! My family absolutely loved these! In fact, we visited my mother for Mother’s Day and my son begged me to make them again for my parents! They are simple and soooo delicious. I added a little nutmeg to the peach pie filling and sprinkled just a tad bit of cinnamon and sugar to the crust before adding the filling to it! They were amazing! I will be trying the apple and strawberry soon! Thanks for sharing these!
So glad to hear they were a hit 🙂